Venison Chili
Servings 8 people
Ingredients
- 3 lbs ground venison
- 1 large jalapeno diced
- 1 medium green pepper diced
- 1 large white onion diced
- ¼ cup chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon cumin
- ¼ teaspoon cinnamon
- 1 teaspoon black pepper
- ½ tablespoon salt
- 15 oz can pinto beans
- 15 oz can kidney beans
- 14.5 oz petite diced tomatoes
- 14.5 oz can diced tomatoes
- 28 oz tomato sauce
- 28 oz can crushed tomatoes
Instructions
Stove Top Instructions
- In a large pot, break apart ground venison and brown over medium heat.
- When meat is almost browned, add peppers, and onions. When meat is cooked and veggies are slightly tender add chili powder, garlic powder, cumin, cinnamon, pepper and salt. Stir.
- Add beans to chili meat and stir. Add diced tomatoes and petite diced tomatoes and stir. Add tomato sauce and crushed tomatoes and (you guessed it) stir.
- Cook on low heat for 2 hours, stirring every 20 minutes or so.
- Serve with cheese, sour cream, and crackers.
Slow Cooker Instructions
- Follow steps for stop top preparation.
- Once the chili would be ready to simmer on the stop top, ladle the chili into a slow cooker and cook on low 3-5 hours.
Instant Pot Instructions
- Turn on the sauté setting on the pressure cooker.
- Add the venison, onion, peppers, and celery. Sauté till the meat is browned and veggies start to become tender.
- Add remaining ingredients and stir. Turn off the sauté function. Place the lid on the pressure cooker, and set nozzle not to vent.
- Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.